introduction
This is an easy chicken teriyaki with a simple marinade. It cooks fast and tastes sweet and salty. You can make it for a quick weeknight dinner or meal prep. If you like easy chicken dishes, you might also enjoy a chicken Parmesan with Alfredo sauce recipe.
why make this recipe
This recipe is quick, uses few ingredients, and fits many meals.
The marinade adds flavor so the chicken stays juicy.
You can grill, pan-fry, or bake it to suit your time and tools.
how to make Easy Chicken Teriyaki with Marinade
- Prep the chicken: flatten each piece to about ¾ inch thick so it cooks evenly.
- Make the marinade: mix soy sauce, mirin, sugar, and optional garlic or ginger until the sugar dissolves.
- Marinate: put chicken and half the marinade in a zipper bag or bowl. Chill at least 15 minutes or up to overnight. Save the other half of the marinade for later.
- Cook the chicken: grill, pan-fry, or bake until the chicken reaches 165°F (74°C) or is no longer pink inside. Brush with reserved marinade near the end to glaze.
- Finish and serve: sprinkle toasted sesame seeds and serve hot.
Ingredients :
- ¾ lb chicken thigh (or chicken breast; See Note 1)
- 1 Tablespoon vegetable oil
- 1 Tablespoon toasted white sesame seeds
- ⅓ cup low sodium soy sauce
- ⅓ cup mirin (see Note 2 for substitutions)
- ⅓ cup sugar (see Note 3 for substitutions)
- 1 teaspoon minced garlic or ginger (optional)
Directions :
- Prep chicken: Flatten the chicken so it’s about ¾ inch thick for even cooking. Place in a zipper bag or large bowl to marinate.
- Marinade: Combine the ingredients for the marinade and mix together until the sugar dissolves. Reserve half for later use and marinate the chicken with the remaining half for at least 15 minutes to overnight in the fridge.
- Cook Chicken (Grill, Pan fry, or Bake): Grill or pan-fry over medium-high heat 4–5 minutes per side, or bake at 400°F (200°C) for 15–20 minutes, until cooked through. Brush with reserved marinade near the end and let it caramelize slightly.
- Serve: Let the chicken rest 3 minutes, slice if you like, and sprinkle with toasted sesame seeds.
how to serve Easy Chicken Teriyaki with Marinade
Serve with steamed rice and a side of vegetables like broccoli or bok choy.
You can slice the chicken and put it over noodles or a salad.
Add extra glaze on top for more flavor.
how to store Easy Chicken Teriyaki with Marinade
Cool the chicken to room temperature, then store in an airtight container.
Keep in the fridge for up to 3 days.
Freeze cooked chicken up to 2 months; thaw in the fridge before reheating.
tips to make Easy Chicken Teriyaki with Marinade
- Flatten chicken evenly for steady cooking.
- Marinate longer for deeper flavor, but at least 15 minutes works.
- Save some marinade to brush on while cooking; do not use raw marinade as a sauce unless you boil it first.
- Use a hot pan or grill to get a nice glaze quickly.
variation (if any)
- Use chicken breast instead of thigh for a leaner option.
- Swap sugar for honey or maple syrup (see Note 3).
- Add a splash of rice vinegar or lemon for brightness.
- Make it spicy with a little chili paste or red pepper flakes.
FAQs
Q: Can I use chicken breast instead of thigh?
A: Yes. Chicken breast works. Flatten it so it cooks evenly and watch the cook time to avoid drying.
Q: How long should I marinate the chicken?
A: At least 15 minutes. For more flavor, marinate 2–8 hours. Do not go much longer than overnight.
Q: Is mirin necessary? What can I use instead?
A: Mirin gives sweetness and depth. Substitute a mix of 1 tablespoon sugar plus 1 tablespoon rice vinegar per ⅓ cup if needed, or use dry white cooking wine and a little extra sugar.
Q: Can I make the sauce thicker?
A: Yes. After cooking, simmer the reserved marinade until it reduces and thickens, or mix a little cornstarch with water and stir into the simmering sauce.
Q: Can I use the leftover raw marinade as a sauce?
A: Only if you boil it for a few minutes to kill bacteria from the raw chicken. It’s safer to reserve some before marinating.
Easy Chicken Teriyaki with Marinade
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Asian
- Diet: Gluten-Free
Description
A quick and simple chicken teriyaki recipe with a flavorful marinade.
Ingredients
- ¾ lb chicken thigh (or chicken breast)
- 1 Tablespoon vegetable oil
- 1 Tablespoon toasted white sesame seeds
- ⅓ cup low sodium soy sauce
- ⅓ cup mirin
- ⅓ cup sugar
- 1 teaspoon minced garlic or ginger (optional)
Instructions
- Flatten the chicken to about ¾ inch thick for even cooking.
- Mix soy sauce, mirin, sugar, and optional garlic or ginger until the sugar dissolves to make the marinade.
- Marinate the chicken with half of the marinade in a zipper bag or bowl for at least 15 minutes or up to overnight.
- Grill, pan-fry, or bake the chicken until it reaches an internal temperature of 165°F (74°C), brushing with reserved marinade near the end.
- Let the chicken rest for 3 minutes, slice if desired, and sprinkle with toasted sesame seeds before serving.
Notes
Serve with steamed rice and vegetables. Marinate longer for deeper flavor. Reserve some marinade for glazing while cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 16g
- Sodium: 840mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 0g
- Protein: 26g
- Cholesterol: 75mg
